Wondering what to have for lunch today? Try out this delicious Curry Spiced Chickpea Buddha Bowl courtesy of Kara Lang Romero.
1 1/2 cups Chickpeas
1 Sweet Potato
1 1/2 cups Brussels Sprouts
1/2 cup Red Onion
2 cups Kale Leaves
1 cup Quinoa
1 tsp Curry Powder
1/4 tsp Garam Masala
1/2 tsp Sea Salt (divided: 1/4 tsp for chickpea seasoning, 1/4 tsp for all veggies )
1/4 tsp Black Pepper (divided: 1/8 tsp for chickpea seasoning, 1/8tsp for )
1/4 cup Tahini
2 tbsps Lemon Juice
1 1/2 tsps Maple Syrup
2 tbsps Water (warm) more if desired
2 tbsps Avocado Oil
1. Preheat oven to 375. Slice sweet potato, brussels sprouts, and red onion into 1/4 inch cubes. Remove stems from kale, chop roughly.
2. Divide 1 tbsp of avocado oil between brussels sprouts, sweet potato, red onion and kale. 3. Season all veggies with half the salt and pepper. Place sweet potato, brussels sprouts, and red onion on baking sheet. Set kale aside.
4. Bake veggies on baking sheet for 20-25 minutes. Cook quinoa according to package.
5. Rinse and drain chickpeas. Season with curry powder, garam masala, and remaining salt and pepper.
6. Heat remaining avocado oil in pan, add seasoned chickpeas and cook for 10 minutes on low/medium until browned.
7. Mix tahini, lemon juice, and maple syrup in a small bowl or cup. Add warm water and stir. continue adding water and tweaking lemon juice and maple syrup until desired consistency and flavor is achieved. When roasted veggies have browned, remove from oven. Replace with kale. Bake kale at 375 for 5 minutes.
8. Spoon cooked quinoa, chickpeas, and veggies into 4 bowls. Top with tahini sauce.